1 lb sweet Italian sausage
3/4 lb lean ground beef
1/2 cup minced onion
2 cloves garlic, crush
1 (28 oz) can crush tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 lb mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Â Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Â Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Â Cook lasagna noodles in boiling water for 8 to 10 minutes. Â Drain noodles, and rinse with cold water. Â In a mixing bowl, combing ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Â Arrange 6 noodles lengthwise over meat sauce. Â Spread with one half of the ricotta cheese mixture. Â Top with a third of mozzarella cheese slices. Â Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Â Repeat layers, and top with remaining mozzarella and Parmesan cheese. Â Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Â Remove foil, and bake an additional 25 minutes. Â Cool for 15 minutes before serving.
This recipe is from AllRecipes.
